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Chicken & Rice Stuffed Bell Peppers

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 564
These hearty and flavorful Chicken & Rice Stuffed Bell Peppers are a perfect balance of comfort and nutrition! Easy to prepare in just 15 minutes and baked to perfection with a cheesy topping and a crunchy cracker finish.

Ingredients

  • 4 large bell peppers
  • 1 tbsp olive oil
  • 1 medium shallot, diced
  • 1 tbsp minced garlic
  • 2 cups broccoli florets, finely chopped
  • 2 cups cooked jasmine rice
  • 2 ½ cups shredded rotisserie chicken
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½-¾ cup water or chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup hredded cheddar cheese

Topping:

  • 4-5 whole wheat crackers, crushed (or gluten-free crackers)
  • ⅓ cup fresh chopped parsley

Instructions 

  • Preheat your oven to 400°F (200°C).
  • Cut the bell peppers in half, remove the seeds, and arrange them in a large baking dish.
  • Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for about 5 minutes, or until it becomes translucent.
  • Stir in the minced garlic and chopped broccoli, cooking for another 5 minutes until the broccoli turns bright green.
  • Add the shredded rotisserie chicken, cooked rice, oregano, salt, pepper, and half of the shredded mozzarella and cheddar. Stir to combine, allowing the cheese to melt into the mixture.
  • Gradually stir in the water or chicken broth, starting with 1/2 cup. Add more as needed if the mixture seems too dry.
  • Spoon the mixture into the halved bell peppers. Top with the remaining cheese.
  • Cover the baking dish with foil and bake for 30 minutes. Afterward, uncover and bake for an additional 15-20 minutes, or until the peppers are tender.
  • Remove from the oven and sprinkle with crushed crackers and freshly chopped parsley. Serve and enjoy!
Calories: 564kcal
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: Chicken & Rice Stuffed Bell Peppers